FARM-TO-TABLE IS OLD NEWS: COULD FOREST-TO-TABLE BE THE NEXT BIG THING FOR NYC RESTAURANTS?

By helbraunlevey on October 10, 2012 in New York, Restaurants, Star Chefs

Last week at the StarChefs International Chef’s Congress, the theme was “Origins and Frontiers” with a focus on the “archaeology of modern cuisine”. The locavore, ethical, conscious eater is at the forefront of the food world, both as eaters, producers and chefs.

We saw lots of local and fresh foods, especially ethically and farm-raised pork, beef and lamb with lots of local microgreens and vegetables.  But is a new trend for carnivores about to take over the scene? Eat only what you kill and butcher –something which Facebook founder Mark Zuckerberg, had brought attention to when he did so for a year.

As the New York Times reports, this new breed of foodies is doing this for largely ethical reasons, and it is not a good ol’ boys club of flannel-wearing mountain men – there are men and women from all walks of life, many of whom are writing about it.

 

What do you think? Anyone interested in grabbing a rifle and finding a good hunting spot on your iPhone?

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